Slow Cooker Bone Broth
Winter, as we all sadly know, is cold and flu season. So this year, one of my New Year’s resolutions is to do everything I can to keep those germs at bay, both from me and from my family. That means washing our hands often, exercising, and eating right.
Unfortunately, that last one can be tricky in the wintertime, when all the fresh produce on supermarket shelves is bedraggled and super expensive. And besides, who wants to eat salad on a freezing cold night? What you really want at this time of year is a nice hot soup.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Luckily, there’s one kind of soup that’s actually a great health-booster: bone broth. If you haven’t heard about this stuff already, it’s basically like a stock, but instead of cooking it for just a few hours, you give it a really long, slow simmering to pull all the healthy minerals out of the bones.
If you Google bone broth, you’ll find it’s chock-full of protein, minerals, and all kinds of other nutrients your body needs. It’s not a magic cure or anything, but it’s definitely nourishing. And, if you’ve already come down with a case of the sniffles, it’s incredibly soothing.
The key to making bone broth is to cook the bones for a really long time, so this recipe is ideal for the slow cooker. Just pile everything in, cover it with water, and leave it for a good ten hours…or even longer. And whatever you do, don’t leave out the apple cider vinegar – it helps to draw the minerals out of the bones.
(printable recipe at bottom of post)
Keto Slow Cooker Bone Broth
Ingredients:
2 carrots, peeled
2 celery stalks
1 medium onion, cut in half
1 parsnip, cut in half
3-4 lbs of beef bones
2 Tablespoons of Apple Cider vinegar
3-4 cloves garlic
1 bay leaf
water
1 teaspoon of salt
- Place everything in a crockpot except for salt and fill it with water until it just covers the ingredients. Season with salt ( you can do more or less than the recommended 1 tsp). Cook on low heat for 8-10 hours. I recommend 10, so this is a perfect one to make overnight or while you are at work all day.
- Strain the broth through either a strainer or cheesecloth.
- Since bone broth can be quite fatty, I like to cool mine in the fridge overnight. Once cool, it will usually have a layer of fat on top. This is a good indication of a good broth. Remove most of the fat with a spoon and discard.
- Bone broth can be keep in fridge for about a week or it can be frozen for about 4 months.
Here are more soup recipes you will love!
Slow Cooker Keto Bone Broth
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 2 carrots peeled
- 2 celery stalks
- 1 medium onion cut in half
- 1 parsnip cut in half
- 3-4 lbs of beef bones
- 2 Tablespoons of Apple Cider vinegar
- 3-4 cloves garlic
- 1 bay leaf
- water
- 1 teaspoon of salt
Instructions
- Place everything in a crockpot except for salt and fill it with water until it just covers the ingredients. Season with salt ( you can do more or less than the recommended 1 tsp). Cook on low heat for 8-10 hours. I recommend 10, so this is a perfect one to make overnight or while you are at work all day.
- Strain the broth through either a strainer or cheesecloth.
- Since bone broth can be quite fatty, I like to cool mine in the fridge overnight. Once cool, it will usually have a layer of fat on top. This is a good indication of a good broth. Remove most of the fat with a spoon and discard.
- Bone broth can be keep in fridge for about a week or it can be frozen for about 4 months.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
Do you take out everything and and serve only the broth?
Yes 🙂